Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco, Chile.
Departamento de Biologia, Instituto de Ciências Biológicas-ICB, Universidade Federal do Amazonas, Manaus, Amazonas, Brazil.
Front Cell Infect Microbiol. 2024 Oct 3;14:1451287. doi: 10.3389/fcimb.2024.1451287. eCollection 2024.
pepper is a rich source of phytochemical compounds such as capsaicinoids, phenols, flavonoids, and so forth. Due to their antimicrobial and antioxidant potential all of these compounds have been assessed and used for both human and plant health benefits. Herein, three fresh varieties of (Cacho de Cabra, Bell pepper, and Hungarian Wax varieties) and one fresh and ripe variety of (Cristal) were evaluated. Capsaicin, dihydrocapsaicin, nordihydrocapsaicin and the phenolic content of spp. extracts were characterised. The antifungal potential of capsaicinoids and antioxidant activities, and the ecotoxicity of each spp. extract, using the model , were also evaluated. Phytochemical analyses showed that the Cristal and Hungarian Wax varieties presented the highest amount of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin; while Bell Pepper had the highest phenol content and antioxidant activity. Capsaicinoids' standards and spp. extracts showed fungistatic activity against the fungal strains assessed. For the fungal strains assessed, the fungistatic activities of capsaicinoids' standards were higher than those observed in spp. extracts. The Hungarian Wax extracts inhibited slightly the growth of MUM05.11 and MUM16.143. Similarly, , , MUM16.05 and sp. UFRO17.178 had their growth retarded by the use of Cacho de Cabra and Cristal extracts. Noticeable changes were observed in the fungal strains' morphologies, such as the presence of fragile fungal structures, pigmentation loss, variation in the reproductive structures size and the conidia number. extracts weaken the growth of fungi, indicating their fungistatic potential. Considering the fungistatic potential and non-ecotoxicity of these extracts, it is possible to suggest their use as a tool for pest management in the agri-food sector, controlling the growth and reproduction of fungi without posing a risk to non-target biodiversity.
辣椒是植物化学化合物的丰富来源，如辣椒素类、酚类、类黄酮等。由于它们具有抗菌和抗氧化潜力，所有这些化合物都已被评估并用于人类和植物的健康益处。在此，评估了三种新鲜的 （Cacho de Cabra、甜椒和匈牙利蜡品种）和一种新鲜和成熟的 （Cristal）品种。对辣椒素、二氢辣椒素、去甲二氢辣椒素和 spp.提取物的酚类含量进行了表征。还评估了辣椒素类物质的抗真菌潜力和抗氧化活性，以及使用模型 对每种 spp.提取物的生态毒性。植物化学分析表明，Cristal 和匈牙利蜡品种的辣椒素、二氢辣椒素和去甲二氢辣椒素含量最高；而甜椒的酚类含量和抗氧化活性最高。辣椒素类物质标准品和 spp.提取物对评估的真菌菌株表现出抑菌活性。对于评估的真菌菌株，辣椒素类物质标准品的抑菌活性高于 spp.提取物中观察到的活性。匈牙利蜡提取物略微抑制了 MUM05.11 和 MUM16.143 的生长。同样，Cacho de Cabra 和 Cristal 提取物也抑制了 MUM16.05 和 sp. UFRO17.178 的生长。观察到真菌菌株形态发生明显变化，如脆弱的真菌结构、色素丧失、生殖结构大小和分生孢子数量的变化。 提取物削弱了真菌的生长，表明它们具有抑菌潜力。考虑到这些提取物的抑菌潜力和非生态毒性，可以建议将其用作农业食品部门害虫管理的工具，控制真菌的生长和繁殖，而不会对非目标生物多样性构成风险。
